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Details

Details

It takes its name from the intense black colour of its rind. It is a hard cheese produced in the heart of the Po Valley and its purpose is to bring back memories of the past of the great italian cheeses typical of this area. Up until 1950 in fact the cheeses where covered with a watery solution of soil and flour to protect them against temperature ranges because air conditioning was just not heard of back then. This cheese consistsof 80%ofcow's milkand 20%ofbuffalo milk.We are proposing this “speciality” which has matured for at least 24 months so that you can fully appreciate all its extraordinary organoleptic and nutritional properties

Additional Info

Additional Info

Manufacturer

Montanari e Gruzza Spa

Lactose free

Yes

Eggs free

Yes

Sugar free

Yes

Soy free

Yes

Place of origin

Reggio Emilia

Maturing

24 - 30 months

Weight/Volume

about 38 kg

Vacuum-packed

No

Ingredients

cow's milk, buffalo's milk, salt, rennet.

How to preserve it

In a cool, dry place. Once cut the wheel the tips of cheese must be put in a vacuum-packed bag and kept in the refrigerator for some months. Once opened the pack keep the tip in the refrigerator for some weeks, wrapped in a cloth and closed in a plastic bag.